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Baked spinach and cheese mushrooms

Baked spinach and cheese mushrooms
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Total time:
Make an easy midweek meal with some plump mushrooms. It's hard to resist garlicky mushrooms topped with oozy melted cheese.
  • 80ml (1/3 cup) olive oil
  • 1½ tbs balsamic vinegar
  • 2 garlic cloves, crushed
  • 1 tbs chopped fresh thyme leaves
  • 8 (about 600g) large Portobello mushrooms, stems trimmed
  • 90g baby spinach leaves
  • 300g provolone or mozzarella, cut into 16 slices
  • ½ loaf olive bread, thickly sliced, chargrilled
  1. Preheat oven to 220C. Combine the oil, vinegar, garlic and chopped thyme in a small bowl. Season. Brush the mushrooms with a little of the oil mixture. Place on a lined baking tray, cut-side up. Divide the spinach among the mushrooms. Top with a little of the oil mixture. Top each mushroom with 2 slices of provolone. Top with remaining oil mixture.
  2. Bake the mushrooms for 15 minutes or until the cheese is golden and melted and the mushrooms are tender. Transfer to a plate. Serve with bread.
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